Wild Rice and Mushroom Risotto
Ingredients
- 1 (8.8-oz) pkg microwaveable long-grain and wild rice
- 2 (4-oz) pkg sliced gourmet mushrooms
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup olive oil, divided
- 1 cup arborio rice
- ½ cup white wine (or use more broth)
- 5 cups low-sodium chicken broth (see Note)
- 1 cup freshly shaved Parmesan cheese, divided
Instructions
- Heat microwaveable rice according to package directions.
- Sauté mushrooms, garlic, thyme, salt, and pepper in 2 Tbsp hot oil in a Dutch oven over medium-high heat 4 to 7 minutes or until tender. Transfer mushrooms and any residual juices to a bowl; keep warm.
- Sauté arborio rice in 2 Tbsp hot oil in pot over medium-low heat 1 minute or until rice is toasted. Add wine; cook until liquid is almost evaporated.
- Stir in broth, ½ cup at a time, cooking until liquid is almost evaporated after each addition, stirring constantly. Stir in microwaveable rice and ½ of mushroom mixture with last addition of broth.
- Remove pot from heat; stir in ½ cup cheese. Divide mixture among 4 shallow bowls; top each with remaining mushroom mixture and remaining ½ cup cheese. Serve sprinkled with more thyme, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
519
|
519
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 17 | 17 |
| Carb (g) | 62 | 62 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 839 | 839 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
